Description
Courtesy of emeril lagasse. (i'm hoping these are a great substitute for my favorite "spicy catfish tacos" from agua verde!) prep time includes marinade.
Ingredients
- Catfish Fillets
- Milk
- Creole Mustard
- Hot Sauce
- Salt
- Cayenne Pepper
- Flour
- Yellow Cornmeal
- Creole Seasoning
- Vegetable Oil
- Corn Tortillas
- Chipotle Chiles In Adobo
- Mayonnaise
- Honey
- Lime Juice
- White Cabbage
- Red Cabbage
- Red Onion
- Green Onion
Instructions
- Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal
- Place fish in a medium mixing bowl with the milk, creole mustard, hot sauce, 1 / 2 tsp of salt and cayenne pepper
- Stir to thoroughly combine and refrigerate for 1 hour
- Make the chipotle slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl
- Add the shredded cabbage, onions, 1 / 4 tsp salt and thoroughly combine
- Refrigerate until ready to assemble the tacos
- Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees
- In a shallow plate, combine the flour, cornmeal and creole seasoning
- Dredge each piece of fish in the flour mixture until well coated on all sides
- When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes
- Using a slotted spoon, transfer the fish to a paper-lined plate to drain
- Season with salt and pepper to taste
- Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle
- Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells